Mandarin-glazed prawns with celery
Plump prawns stir-fried with celery and red pepper in a bright, tangy glaze of fresh mandarin juice and zest — quick, cheerful and fragrant.
- 25 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Year-end deadlines leave qi-stagnant types tense and tight across the chest. Mandarins, in season around the solstice, move qi and lift the appetite with their fragrance; celery calms the liver; and sweet, springy prawns cook in minutes for a tangy, cheerful dinner that helps you unwind.
Method
Prep 15 min · Cook 10 min- 1Devein the prawns, rub with a little salt and cornflour, rinse and pat completely dry, then toss with a little more cornflour.
- 2Grate a little mandarin zest, then squeeze the juice and mix it with the honey and 1 tsp cornflour.
- 3String the celery and slice it on the diagonal; cut the pepper into pieces. Blanch the celery for 30 seconds and drain.
- 4Fry the ginger and garlic in the oil until fragrant, add the prawns and stir-fry over high heat until they turn pink and curl.
- 5Add the celery and pepper, pour in the mandarin sauce and toss until glossy. Scatter with the zest and serve with rice.
Cautions
- If prawns don't agree with you, use chicken strips instead.
Chef's tips
- Dry the prawns thoroughly for a crisp bite, and add the mandarin sauce last so its fragrance survives.
The TCM view
Mandarin is sweet, sour and cool, moving qi, waking the appetite and moistening; its peel is pungent, bitter and warm, soothing the liver and moving qi; celery is sweet and cool, calming the liver and clearing heat; prawns are sweet and warm, supporting the kidneys and qi. Liver-soothing and appetising, it suits qi-stagnant types at the solstice.
